Kerala Olan Recipe with Pumpkin and Black Eyed Beans (Coconut Milk Vegetable Stew)
Kerala Olan is a comforting and healthy dish from the beautiful coastal state of Kerala, India. It’s a simple, yet delicious, vegetable stew made with ash gourd (vellai poosanikai) or yellow pumpkin (kaddu), black-eyed beans (lobia), and coconut milk. The stew is delicately spiced with green chillies and flavored with fragrant curry leaves, making it a subtle yet aromatic dish. Olan is traditionally served during the Onam Sadya, a grand feast that celebrates the harvest festival of Kerala. This easy-to-make recipe combines the sweetness of pumpkin with the earthy flavor of black-eyed beans, enhanced by the creaminess of coconut milk.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Vellai Poosanikai (Ash gourd) | 1 cup, peeled and diced |
| Kaddu (Pumpkin) | 1 cup, peeled and diced |
| Black Eyed Beans (Lobia) | 1/2 cup, soaked for 1 hour |
| Green Chillies | 3, slit lengthwise |
| Coconut Milk | 250 ml, store-bought or homemade |
| Salt | To taste |
| Curry Leaves | 2 sprigs |
| Coconut Oil | 2 teaspoons |
Preparation Time:
- 60 minutes
Cooking Time:
- 20 minutes
Instructions:
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Prep the Ingredients: Start by preparing all your ingredients. Peel and dice the ash gourd (vellai poosanikai) and pumpkin (kaddu) into bite-sized pieces. Soak the black-eyed beans in water for about an hour, then drain them.
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Cook the Black Eyed Beans: In a pressure cooker, add the soaked black-eyed beans, a pinch of salt, and about 1 cup of water. Cook the beans for 15 minutes on medium heat or until they are soft but still intact. Allow the pressure to release naturally and set the beans aside.
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Cook the Vegetables: In the same pressure cooker, combine the diced ash gourd and pumpkin, along with a pinch of salt. Add about 1/4 cup of water and cook for 2 whistles. Once done, immediately release the pressure by lifting the weight with a fork or running the cooker under cold water to prevent the vegetables from overcooking. The vegetables should remain firm and not mushy.
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Combine Ingredients: In a heavy-bottomed saucepan, add the cooked ash gourd, pumpkin, and black-eyed beans. Pour in the coconut milk and toss in the curry leaves and green chillies. Stir well to combine. Simmer the mixture on medium heat for 3 to 4 minutes, allowing the flavors to meld together.
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Adjust Consistency: If the gravy is too thick, add a little water to adjust the consistency. However, be sure not to make the Olan too watery—its consistency should be smooth and mildly thick.
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Finish with Coconut Oil: Just before turning off the heat, stir in the coconut oil. Let the stew simmer for another minute to infuse the flavors of the oil into the dish.
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Rest the Dish: Turn off the heat, cover the saucepan, and let the Kerala Olan rest for about 10 minutes. This resting time helps the flavors from the curry leaves, green chillies, and coconut to fully develop and become more pronounced.
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Serve: Transfer the Kerala Olan to a serving bowl. Serve it with hot steamed rice, alongside dishes like Urulai Kizhangu Roast (spicy roasted potatoes) and Elai Vadam (crispy fried rice wafers) for a wholesome and satisfying meal.
Tips:
- For the best flavor, use homemade coconut milk or a high-quality store-bought version. Fresh coconut milk adds a richness that enhances the dish.
- If you prefer a spicier version, you can add an extra green chilli or a pinch of black pepper.
- This dish is typically enjoyed as a part of the Onam Sadya, but it also makes for a great, healthy meal at any time of the year.
Enjoy the delicate flavors of Kerala with this simple, wholesome vegetable stew, perfect for a light lunch or dinner. Its natural sweetness from the pumpkin, the richness from coconut milk, and the earthiness of black-eyed beans make it a comforting dish that brings a taste of Kerala to your kitchen.
